Ingredients
3/4 cup creamy peanut butter1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1-1/4 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltCHOCOLATE DOUGH:1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1-1/4 cups all-purpose flour1/4 cup baking cocoa1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Preparation
In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.
Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm.
Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.
